Classic Italian Ragu: A Hearty and Rich Pasta Sauce Recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 can (6 oz) tomato paste
  • 1 cup red wine
  • 1 can (28 oz) crushed tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon nutmeg
  • 1 cup whole milk

Steps and instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrots, celery, and garlic to the pot and cook until the vegetables are soft, about 10 minutes.
  3. Add the ground beef and pork to the pot, breaking it up with a spoon, and cook until it's browned and cooked through.
  4. Stir in the tomato paste and cook for another 2 minutes.
  5. Add the red wine to the pot and scrape up any browned bits from the bottom of the pot with a spoon.
  6. Add the crushed tomatoes, salt, pepper, basil, oregano, and nutmeg to the pot and stir to combine.
  7. Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, stirring occasionally.
  8. After 2 hours, stir in the milk and let the sauce cook for another 30 minutes, uncovered.
  9. Serve the ragu over cooked pasta and enjoy.

Tools for making

  • Large pot - For cooking the ragu sauce.
  • Spoon - To stir and mix the ingredients in the pot.
  • Knife - For chopping the onion, carrots, celery, and garlic.
  • Measuring spoons - To accurately measure the salt, pepper, basil, oregano, and nutmeg.
  • Can opener - To open the can of tomato paste and crushed tomatoes.
  • Cooking spoon or ladle - For serving the ragu sauce over pasta.
  • Cooking pot - To cook the pasta separately.
  • Colander - For draining the cooked pasta.

Recipe variations

  • Vegetarian Variation: Replace the ground beef and pork with plant-based ground meat substitute.
  • Spicy Variation: Add crushed red pepper flakes or diced jalapenos for an extra kick of heat.
  • Mushroom Variation: Add sliced mushrooms to the ragu for added earthy flavor and texture.
  • Herb Variation: Experiment with different herbs such as thyme, rosemary, or parsley to customize the flavor profile.
  • Chunky Variation: Instead of using crushed tomatoes, use diced tomatoes for a chunkier texture.
  • White Ragu Variation: Omit the tomato paste, crushed tomatoes, and red wine. Instead, use chicken or vegetable broth and heavy cream for a creamy white sauce.
  • Seafood Variation: Replace the ground meat with a combination of shrimp, scallops, and fish for a delicious seafood ragu.
  • Vegan Variation: Use plant-based milk (such as almond or soy milk) instead of dairy milk.
  • Gluten-Free Variation: Serve the ragu over gluten-free pasta or zucchini noodles for a gluten-free option.
  • Spaghetti Squash Variation: Instead of pasta, serve the ragu over roasted spaghetti squash for a low-carb alternative.

Recipe overview

Enjoy the rich, hearty flavors of this traditional Ragu recipe. This classic Italian meat sauce is slow-cooked to perfection with a blend of ground beef and pork, fresh vegetables, and aromatic herbs and spices. The result is a robust and velvety sauce that's perfect for serving over your favorite pasta. Your kitchen will be filled with the aroma of simmering tomatoes, garlic, and red wine, creating an inviting and cozy atmosphere. Expect this dish to take a bit of time – but the result is well worth the wait. The recipe provides a straightforward process, perfect for both beginners and experienced cooks. So, gather your ingredients and prepare to impress with this delicious homemade Ragu.

Common questions

  1. Can I use a different type of meat? Yes, you can use a different type of ground meat or a combination of meats. Ground turkey, chicken, or lamb can be substituted for the beef and pork in this recipe.
  2. Can I make this recipe vegetarian? Absolutely! You can omit the meat entirely and add more vegetables such as mushrooms, bell peppers, or zucchini to make a delicious vegetarian ragu.
  3. Can I make this recipe ahead of time? Yes, this ragu actually tastes even better when made ahead of time. You can refrigerate it for up to 3 days or freeze it for up to 3 months. Just reheat it gently on the stovetop before serving.
  4. Can I use fresh tomatoes instead of crushed tomatoes? Certainly! If you prefer to use fresh tomatoes, blanch them, remove the skins, and crush them before adding them to the pot. You may need to adjust the cooking time slightly.
  5. Can I adjust the seasonings to my taste? Absolutely! Feel free to adjust the amount of salt, pepper, basil, oregano, or any other seasonings according to your personal preference. Taste the ragu as it simmers and add more seasoning if desired.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the ragu sauce.
  • Spoon - A spoon is useful for stirring the ingredients and breaking up the ground meat.
  • Cutting board - A cutting board is needed for chopping the vegetables.
  • Knife - A knife is necessary for cutting the onion, carrots, and celery.
  • Garlic press - A garlic press can be used to mince the garlic cloves.
  • Measuring cups - Measuring cups are required for accurately measuring the ingredients.
  • Measuring spoons - Measuring spoons are needed for precise measurements of spices and seasonings.
  • Can opener - A can opener is necessary to open the can of tomato paste and crushed tomatoes.
  • Pot lid - A pot lid is used to cover the pot while simmering the sauce.
  • Serving spoon - A serving spoon is helpful for serving the ragu sauce over pasta.

Origin stories

Originating from the culinary heartland of Bologna, Italy, Ragu is a beloved meat-based sauce that has brought comfort to millions of dinner tables around the world. The recipe has been passed down through generations, each adding their own subtle tweaks while always honoring the traditional preparation. Interestingly, in the late 18th century, Alberto Alvisi, the cook of the Cardinal of Imola, is said to be the first to record the recipe of this legendary sauce. Today, Ragu remains a staple in Italian households and a testament to the country's enduring love for simple, homemade food prepared with love and care.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.